Gennoise Cake
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
Method
Break eggs into a bowl, add sugar, and beat for 10 minutes over a pan of boiling water.
Remove from water and beat until thick and cold.
Sift in flour, salt, and baking powder, and mix carefully.
Fold in melted shortening and almond extract.
Pour into a small square greased and paper-lined tin and bake at 350°F for 20 minutes.
Cool, cut into eight squares, frost with boiled frosting, and decorate with cherries or coconut.
Original recipe, verbatim
Gennoise Cake
^ cupful flour 1 teaspoonful baking powder
6 tablespoonfuls sugar yi teaspoonful almond extract
6 tablespoonfuls melted Crisco Boiled frosting
4 eggs Preserved cherries or cocoanut
y^ teaspoonful salt
Break eggs into bowl, add sugar and beat for ten minutes over a pan
of boiling water. Remove from water and beat till mixture is thick
and cold; remove beater, sift in flour, salt, and baking powder; mix carefully,
add melted Crisco and almond extract. Turn at once into small square
greased and papered tin and bake in a moderate oven twenty minutes.
Turn out and remove paper. Cool and cut in eight square pieces. Cover
with boiled frosting and decorate with cherries or cocoanut.
Sufficient for eight small cakes.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.